Eggstravaganza Rice Salad

Description

Makes 8 servings.

Ingredients

• 8 hard-cooked eggs, sliced
• 4 cups cooked rice, cooled to room temperature
• 1 x 10-ounce package frozen peas, thawed
• 1 cup diced red pepper
• ¾ cup sliced green onions
• ⅔ cup Italian salad dressing
• spinach or lettuce leaves (optional)

Procedures

1. Reserve 4 center egg slices.
2. Chop remaining eggs.
3. Lightly toss chopped eggs with rice, peas, red pepper, green onions and salad dressing in large bowl until evenly coated with dressing.
4. Cover and chill several hours to blend flavors.
5. Serve on spinach or lettuce leaves, if desired.
6. Garnish with reserved egg slices.